1 bunch kale, cleaned and roughly chopped
1 bunch red chard, cleaned and roughly chopped
2 tablespoons olive oil
1/2 loaf day-old ciabatta bread, cut into 1-inch cubes (about 8 cups)
1 (8-ounce) jar sun-dried tomatoes, drained and chopped
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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